Chickentaquitos Recipes

CHICKEN TAQUITOS

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

QUICK AND EASY CHICKEN TAQUITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
• Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
• Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
• Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

GREAT CHICKEN TAQUITOS

Steps:

• Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
• Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
• Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
• Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

EXPLODING CHICKEN TAQUITOS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
• Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
• Prepare a baking sheet by spraying it with nonstick spray. Set aside.
• Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
• Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the oven until crispy, 14 to 16 minutes.
• Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!

CRISPY CHICKEN TAQUITOS

Steps:

• Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
• Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
• Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

CHICKEN TAQUITOS

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
• Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
• Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
• Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
• Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.

CHICKEN TAQUITOS

Steps:

• Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
• Reduce to low, simmer until chicken is done - but moist.
• Shred into strips.
• In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
• Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
• In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
• Add oil if needed.
• Drain between paper towels. Stack and keep covered with clean towel.
• To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
• Secure with toothpick and lay seam side down on plate.
• Repeat with all tortillas.
• Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
• In medium skillet, heat remaining oil over med-high.
• Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
• Drain on paper towels. Cut each taquito in half.

CHICKEN TAQUITOS

Steps:

• In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
• In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.